Butternut Squash & Apple Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 2 cups onions, chopped
• 1 teaspoon curry powder
• 1/2 teaspoon cinnamon
• 6 cups butternut squash, peeled and cubed
• 2 granny smith apples, cored, peeled and cut into bite-size chunks
• 1/2 teaspoon thyme
• 2 (15 ounce) cans beans, drained and rinsed
• 1/2 teaspoon salt (to taste)
• 1 tablespoon pure maple syrup (optional)
• 4 cups vegetable broth
• 2 cups water
• freshly ground black pepper, to taste

Recipe

• 1 in a soup pot, heat the olive oil over medium-high heat.
• 2 add the onion and curry powder and cook 3 minutes.
• 3 add the butternut squash, apples, thyme, beans, salt and vegetable broth and the 2 cups of water; bring to a boil.
• 4 reduce heat and cook until squash is very tender, about 20 minutes.
• 5 working in batches, puree the soup in a food processor or blender until almost smooth. (i like to let the soup cool a bit or work in very small batches if soup is still hot).